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What documentation and risk assessments are required for a new spice product (seafood powder)?

Started by AnnaAnka, Mar 26 2020 08:12 AM
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AnnaAnka

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Posted 26 March 2020 - 08:12 AM

Hi,

 

we are now starting new production where we will include spice in our original product (seafood powder). I have never worked with spice before, and I'm not sure what documentation and risk assessments thats needed. Can someone please guide a rookie on this?


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Posted 26 March 2020 - 02:34 PM

Hi there!

 

I work in a spice company as well and we have introduced "Shrimp powder" in our facility. But we have to follow Seafood HACCP according to federal regulation here in the U.S. Meaning I had to make a separate HACCP plan for that product only. I do not know how it is in other countries though in case you are not in the USA. 

 

Hope it helps :)


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.

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